Ojai John Sebastiano Vineyard Syrah Grenache Sans Soufre 2017 Front Label
Ojai John Sebastiano Vineyard Syrah Grenache Sans Soufre 2017 Front LabelOjai John Sebastiano Vineyard Syrah Grenache Sans Soufre 2017  Front Bottle Shot

Ojai John Sebastiano Vineyard Syrah Grenache Sans Soufre 2017

  • RP92
  • WW91
  • JD90
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

The fruit comes on with the juicy purity of a handful of ripe dark berries. Texturally, it has a feel that is bold and gulpable, the fruit is deep and saturating on the palate, but there are barely any perceptible tannins to contend with.

It’s the perfect wine for a BBQ get together where you want to share a wine that is interesting but also fun and easy drinking.

This wine is sulfite-free.

Blend: 50% Syrah, 50% Grenache

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate

The 2017 Sans Soufre Ajoute John Sebastiano is a blend of 50% Grenache and 50% Syrah. Medium ruby-purple, it has a very savory nose: smoked meats, peppered salami, crushed stone and olive with a core of red and black berries. The palate is medium-bodied and delicate, with pure fruit expression balanced by those savory accents. It has a frame of grainy tannins and enough juicy acidity on the long finish. 195 cases produced.

WW 91
Wilfred Wong of Wine.com
COMMENTARY: The Ojai Vineyard Sans Soufre à Jouté (no sulfites added) is a brave experiment that Co-Proprietor Adam Tolmach began a few years ago. His goal was to produce wines beyond "correct." The 2017 vintage is impressive. Its cutting edge aromas and flavors of ripe berries and brisk minerality should pair well with an oven-baked game hen in a wine reduction white wine sauce. (Tasted: July 11, 2019, San Francisco, CA)
JD 90
Jeb Dunnuck

A blend of Grenache and Syrah, the 2017 Ajoute John Sebastiano Vineyard Sans Soufre is a forward, straight up delicious effort loaded with notions of blue fruits, violets, ground pepper, and background meatiness. Nicely balanced, with ripe tannins and medium-bodied richness and depth, drink it over the coming 2-4 years.

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Ojai, California
Ojai Winery Image
Adam Tolmach went to UC Davis and studied viticulture and enology, and after graduating in 1976 he settled down on the property his grandfather bought in the Ojai Valley in 1933 to farm sweet corn and melons, selling them at a roadside stand. After two years of this satisfying, yet difficult and nearly profitless work he sought employment in his field of study.

Adam had planted a vineyard in Ojai to Syrah and Sauvignon Blanc and had begun producing wine from that fruit in 1983. When the collaboration with Clendenen ended he concentrated all his attention on The Ojai Vineyard to further explore the infinite details of his craft.

Looking back over the last 25 years, one can see the development of The Ojai Vineyard came in three distinct phases. In the beginning it was lots of fun discovering the budding Santa Barbara County, experimenting with new plantings, new areas, and a wide selection of varietals; Pinot Noir, Chardonnay, Sauvignon Blanc, Syrah, and other Rhone varietals. Back in 1983 the vines were grown without much care in what was called a California sprawl. It took years to get growers to move towards progressive practices like drip irrigation and vertical trellising to improved wine grape quality.

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A superior source of California Chardonnay and Pinot Noir, Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.

The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil. Here, grapes ripen just enough, while retaining brisk acidity and harmonious balance.

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OJAOJAI17SSA_2017 Item# 522427

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